Apple Banana Smoothie for Two!

Apple Banana Smoothie for Two!
  • 1/2 Cup unsweetened vanilla almond milk
  • 1/2 Cup Non-Fat Greek Yogurt
  • 2 Bananas
  • 2 TBLSP Peanut butter
  • 1/2 TSP Cinnamon
  • 10 Almonds
  • 1 Apple
  • 1 TBLSP Honey

If you want a wake-up-and-go smoothie, this one is perfect. It is great to share or save half for later! All you have to do is measure out all of the ingredients, stick them in a blender, and liquefy. You can either make this in the morning or prep it at night. I've found when prepping it at night that it tends to thicken by morning. All you'll have to do is add a little bit more almond milk in the morning and shake it up. Also, you can fiddle with this recipe. I added pecans because I had them at home. It was a quick-at-hand drink that I just grabbed and drank for breakfast. If you are just making it for you, simply cut the serving sizes in half.

Only 330 Calories per Serving!

Cucumber Greek Salad

As the weather gets warmer here is a cool and healthy salad!

Prep time: 10 mins Total Time: 10 mins


2 cucumbers, peeled and chopped into ¼ moons 4-6 Roma tomatoes, chopped ½ of a red onion, sliced ¼ cup olive oil 1½ Tablespoons lemon juice 2 teaspoons dried oregano ½ cup crumbled feta cheese Salt and Pepper (to taste) Black olives, pitted and sliced (to taste)


  1. In a large bowl, combine cucumbers, tomatoes, and onions.
  2. In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  3. Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!

Summer Quinoa Tabbouleh

Tabbouleh is a traditional vegetarian mezze, a bit like an appetizer, from the Middle East. It is a light, refreshing, protein-packed summer treat. It makes a wonderful side dish, or enjoy alone for a calorie-conscious lunch.


  • 1 cup quinoa, rinsed well
  • ½ teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • ½ cup chopped fresh mint
  • 2 scallions, thinly sliced


Bring quinoa, ½ teaspoon salt, and 1 ¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let quinoa cool. This is a great way to use leftover quinoa.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Transfer quinoa to a large bowl; mix in ¼ of the dressing.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Makes four 200-calorie servings.

Cinnamon Baked Pears



  • 2 pears
  • 2 tsp cinnamon
  • 2 tsp honey
  • 4 tsp yogurt of choice
  • 3 tbsp walnuts


  • Preheat your oven to 350F.
  • Cut the pears in half.
  • Using a tablespoon scoop out the seeds of each half
  • Fill with walnuts and drizzle about half a tsp of honey over each half.
  • Finish them off with a few dashes of cinnamon powder
  • Whack them onto a baking tray and off they go into the oven for about 25 minutes.
  • Serve with some yogurt.
  • Done.


Quinoa, Chicken, and Kale Pesto Bowl


  • ½ cup white wine
  • Kosher salt
  • 2 cups white quinoa, rinsed and drained
  • 4 cups raw kale, stems removed
  • 2 garlic cloves
  • Juice of 1 lemon
  • ¼ tsp red pepper flakes
  • ¼ cup plus 2 tb olive oil
  • 2 cups shredded cooked chicken breast
  • 1 cup cherry tomatoes, halved
  • ½ cup green onions, thinly sliced
  • 1/3 cup slivered almonds
  • 2 tbs finely minced parsley


  1. Add the wine, 1 tsp kosher salt, 1 cup water, and the quinoa to a medium pot. Whisk everything together, and heat over medium heat until simmering. Turn the heat to low, and put a lid on the pot. Let simmer on low heat for 15 minutes. Then turn the heat off, and remove the pot from the stove, and let is sit another 10 to 15 minutes. Remove the lid, and fluff the quinoa with a fork, and set aside to cool.

  2. Add the kale, garlic, lemon juice, and red pepper flakes to the bowl of a food processor. Pulse them well until pureed. Stream ¼ cup olive oil in with the processor running, and process until very smooth. Season the pesto to taste with kosher salt.

  3. Divide the quinoa between 2 large bowls, and then top each with an equal amount of the chicken, tomatoes, and green onions. Add a few tablespoons of kale pesto to each bowl, and sprinkle with the almonds and parsley. Season to taste with kosher salt.


Detox Water

The temperature is slowly creeping up and that means our water consumption needs to increase as well! Try these detoxifying water recipes to spice up your water intake.

Watermelon Lime Mint Water


You will need…

  • 1-2 liters’ of water, depending on how strong you want it to taste
  • Part of 1 watermelon or 1 cucumber
  • 1 lemon or lime
  • A handful of fresh mint leaves (approximately 10-13)
  • Ice cubes


Slice up a good amount of watermelon into cubes, rind and all, and put them into a jug or pitcher. Cut 1 juicy lime into wedges and toss in with the watermelon. Add a handful of fresh, fragrant, mint leaves and pour in 2 liters of cool water, filling the jug all the way to the top. Let this sit overnight in the fridge and let all the yummy flavors steep and infuse the water. When you want to drink it, put in a generous helping of ice cubes, pour, and enjoy daily.